Seared Bass with Cauliflower Duo

Seared Bass with Cauliflower Duo
Photo by Romulo Yanes


  • 4 (1-inch-thick) pieces striped bass or mahi mahi fillet with skin
  • ¼ cup plus 3 tablespoons olive oil, divided
  • 1 small head cauliflower
  • ½ cup vegetable oil
  • a green salad
  • 2 tablespoons fresh lemon juice

Shave floret portion of cauliflower with a knife to create cauliflower "confetti" (3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates. Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil...

View full recipe at Epicurious


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